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食品研究与开发:2021,42(23):81-85
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条斑紫菜颜色变化的影响因素研究
(1.江苏海洋大学 食品科学与工程学院,江苏 连云港 222005;2.连云港市质量技术综合检验检测中心,江苏 连云港 222006;3.连云港顺驿紫菜加工有限公司,江苏 连云港 222045)
条斑紫菜;色差计;颜色变化;影响因素;pH值
(1.College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;2.Comprehensive Center of Lianyungang for Quality and Technical Inspection and Testing,Lianyungang 222006,Jiangsu,China;3.Lianyungang Shunyi Laver Processing Co.,Ltd.,Lianyungang 222045,Jiangsu,China)
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投稿时间:2020-12-28    
中文摘要: 以鲜条斑紫菜为材料,采用色差计测定样品颜色,研究pH值、温度、氧气、金属离子、维生素C(VC)、热风干燥温度对紫菜颜色变化的影响。结果表明,在溶液pH值达到9以上时,紫菜亮度随着溶液碱性的增大而显著增强(p<0.05),碱性越强紫菜的颜色越浅。紫菜红度在pH值为10~14的溶液中变化显著(p<0.05),碱性越强紫菜红度越弱、颜色越绿。溶液由强酸性至弱酸性变化导致紫菜颜色越蓝,溶液由弱酸性至强碱性变化导致紫菜颜色越黄。紫菜总色差在pH值为5~9的溶液中变化不显著(p>0.05)。0~40℃时,紫菜颜色变化不显著(p>0.05),而继续升温至70℃或更高温度会导致紫菜颜色亮度增强、变绿变黄。40℃加热条件下,抽真空产生的低氧环境使紫菜亮度降低、颜色越蓝。Vc溶液处理能够导致紫菜颜色越红。钙镁离子和热风干燥温度对紫菜颜色影响不明显。
中文关键词: 条斑紫菜  色差计  颜色变化  影响因素  pH值
Abstract:The effects of pH,temperature,oxygen,metal ions,vitamin C(VC)and hot-air drying temperature on the color change of Porphyra yezoensis were investigated using colorimetry.Brightness of P.yezoensis increased significantly(p<0.05)with increase in solution alkalinity and the strong alkalinity resulted in a lighter color when the solution pH≥9.The redness of P.yezoensis in pH 10-14 solutions changed significantly(p<0.05).And the strong alkalinity of the solution produced a weaker red color and more intense green color of samples.The pH change of solutions from strong to weak and weak to strong acidity led to more intense blue and yellow P.yezoensis,respectively.The total color difference of the sample in pH 5-9 solutions did not change significantly(p>0.05).At temperatures of 0-40℃,the color change of P.yezoensis was not significant(p>0.05).However,further increase in temperature to≥70 ℃ changed the sample color to brighter green and yellow.During heating at 40℃,the low oxygen environment produced by the vacuum rendered P.yezoensis less bright and bluer.Porphyra yezoensis treated using VCsolution became redder in color.Calcium and magnesium ions and hot-air drying temperature did not have obvious effects on the color ofP.yezoensis.
文章编号:202123013     中图分类号:    文献标志码:
基金项目:苏北科技专项项目(LYG-SZ201927);连云港市“海燕计划”项目(2019-QD-005)
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